Vegan Kabocha Squash(pumpkin) Muffins || @chefjacooks

chefjacooks Vegan Kabocha Squash(pumpkin) Muffins View my profile

Get App 100g Kabocha, 160g Soy milk, 60g Oil, 30g Sugar, 20g Maple syrup, 150g Flour, 2 tsp Baking powder. @chefjacooks on

Get App Remove kabocha seeds and cut into small pieces, and preheat oven to 180C/356F. 1 @chefjacooks on

Get App Steam kabocha for 10 minutes over medium heat. 2 @chefjacooks on

Get App Check if the kabocha is cooked through. 3 @chefjacooks on

Get App Remove the kabocha skin. 4 @chefjacooks on

Get App Mash kabocha to make purée. 5 @chefjacooks on

Get App Add soy milk(160g), oil(60g), sugar(30g) and maple syrup(20g). 6 @chefjacooks on

Get App Blend until combine. 7 @chefjacooks on

Get App Place a strainer on the bowl, and add flour(150g) and baking powder(2 tsp). 8 @chefjacooks on

Get App Sift them. 9 @chefjacooks on

Get App Blend until combine. 10 @chefjacooks on

Get App Pour the dough into a muffin pan, and bake in preheated 180C/356F oven for 25 minutes. 11 @chefjacooks on

{ "poll-type-experiment": { "sticky": false, "variants": { "star": 33, "like": 33, "feedback": 34 } } }

chefjacooks Chef JA Cooks Simple Japanese Home Cooking Recipes To learn more about this Jumprope: https://chefjacooks.com/en/vegan-pumpkin-muffins-recipe/ Vegan Karaage (Soy Meat Recipe) Shiratama Dango (Mochi Balls) Matcha Castella (Japanese Green Tea Cake) Creamy Matcha Pudding (Vegan) View full profile

Explore more Jumprope #food #fitness #travel Want to create? It’s fast, easy, free & open to anyone. Learn more. More than 50,000 step-by-step guides to learn how to do anything.